Classic Crème Caramel

Nutty caramel coats delicate baked custard in this rich dessert, also referred to as "flan" in Spain. Although we specify cooking the caramel until golden, you can cook it longer for a deep amber color; the bitter notes of the darker caramel add a nice contrast to the sweet custard. The custards chill overnight, so they're a great make-ahead option for a dinner party. Baking at a low temperature means there's no need for a water bath. Since the seeds are not scraped from the vanilla bean, you can allow it to dry after steeping in the milk and reserve it for another use.

Ingredients

4 cups 2% reduced-fat milk

1 vanilla bean, split lengthwise

Cooking spray

1 2/3 cups sugar, divided

1/4 cup water

1/4 teaspoon kosher salt

6 large eggs

3 tablespoons heavy whipping cream

Nutritional Information

Calories 236

Caloriesfromfat 25%

Fat 6.5g

Satfat 3.1g

Monofat 2.2g

Polyfat 0.5g

Protein 7.1g

Carbohydrate 38.4g

Fiber 0.0g

Cholesterol 140mg

Iron 0.6mg

Sodium 139mg

Calcium 138mg

Calories 236

Caloriesfromfat 25%

Fat 6.5g

Satfat 3.1g

Monofat 2.2g

Polyfat 0.5g

Protein 7.1g

Carbohydrate 38.4g

Fiber 0.0g

Cholesterol 140mg

Iron 0.6mg

Sodium 139mg

Calcium 138mg

How to Make It

Step 1

Preheat oven to 225°.

Step 2

Heat milk and vanilla bean over medium-high heat in a medium, heavy saucepan to 180° or until tiny bubbles form around edge (do not boil); remove pan from heat. Cover and set aside.

Combine remaining 2/3 cup sugar, salt, and eggs in a large bowl, stirring with a whisk. Remove vanilla bean from milk mixture; reserve bean for another use. Gradually pour warm milk mixture into egg mixture, stirring constantly with a whisk; stir in cream. Strain egg mixture through a sieve into a large bowl; pour about 1/2 cup egg mixture over caramelized sugar in each custard cup. Bake at 225° for 2 hours or until custards are just set. Remove from oven; cool to room temperature. Place plastic wrap on surface of custards; chill overnight.

Step 6

Loosen edges of custards with a knife or rubber spatula. Place a dessert plate, upside down, on top of each cup; invert onto plate. Drizzle any remaining caramelized syrup over custards.

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Ratings & Reviews

ccbanana's Review

This recipe made the most delicious flan! I've never made it before so I was looking for something fool proof and easy for the first try. It turned out so tasty, I can't wait to make it again! 5 stars, wouldn't change a thing.